Today, Hani from Haniela’s and I are hosting a virtual picnic and we want to welcome you to our party.
Nineteen talented bloggers have gathered together for a potluck of sorts and I’m bringing Ketchup and Mustard Push Up Pops for dessert.
I sure wish this party was for real, so I could actually taste all the dishes prepared by everyone. They look amazing.
Wouldn’t you just love to attend a picnic where these goodies were served? I sure would.
I know it’s not the same as being there in person, but you can visit the blogs and see how each of these wonderful recipes and edible crafts were created. That way you can make them for your own picnic.
The Baked Equation – Lemon Cookie Cake (no longer available)
Before, you run off, how’d you like to see how I created my Ketchup and Mustard Push-Up Pops?
Ketchup and Mustard Push-Up Pops (makes 24)
1 Betty Crocker Lemon, White or Yellow Cake Mix (15.25 oz / 432g)*
1 cup water
1/2 cup vegetable oil
yellow and red food coloring
non-stick baking spray
about 4 cups vanilla frosting (store bought or homemade)
1 batch of modeling chocolate, recipe here
*The ingredients listed are for the Betty Crocker Mix. You can use any cake you choose, just adjust the ingredients accordingly. One cake mix will make about 85-88 mini cakes. You will only need 72 cakes to make 24 push-up pops, so you can enjoy a little snack while you are working.
Wilton Mini Whoopie Pie Pan(s)
24 Wilton Treat Pops (Push-Up Pop) containers
disposable pastry bags
1 1/2 inch round cookie cutter
toothpick or skewer
yellow and red paper
double stick tape or glue stick
- Preheat oven to 350 degrees.
- Beat cake mix, water, oil and eggs together in a large mixing bowl on low speed for 30 seconds.
- Increase speed to medium and continue to beat for 2 minutes.
- Divide batter in half. Color half with yellow coloring and the other with red.
- Spray mini whoopie pie pan with cooking spray.
- Spoon 1 tablespoon of batter into each whoopie pie cavity.
- Bake 9-11 minutes or until tops of cakes spring back when touched.
- Cool in pan 5 minutes.
- Then remove cakes and cool completely on cooling rack.
- If using only one pan, wash after each use and spray with cooking spray before making your next batch of cakes.
I love the Wilton Treat Pops containers because you can use the lid as a stand. Once filled the push-up pops stand up all on their own. So, put the pops into the lids and stand them up in order to fill them.
- Color half of your frosting with yellow coloring and the other half with red.
- Put frosting in pastry bags and snip off the end.
- Fill 12 push up pop containers with red cakes and frosting and 12 with yellow cakes and frosting.
- Insert one mini cake in a push pop container.
- Pipe on about a tablespoon of frosting.
- Add another cake, then more frosting and a third cake and more frosting.
- Fill the containers all the way up to the top.
- Use a knife or spatula to scrape across the top of each container leveling out the frosting.
- Color half of your modeling chocolate with red coloring and half with yellow.
- Roll it out to about 3/8 inch thickness.
- Cut 12 circles of each color using a 1 1/2 inch round cutter.
To make my circles look like the bottom part of the lid, I took an actual squeeze bottle lid and rolled it around the edge of the modeling chocolate, imprinting the grooves around it. If you don’t have a lid just make the lines using the back of a knife or a toothpick.
To create the spout:
- Pinch off about a teaspoonful of modeling chocolate.
- Roll it into a ball then shape it into a cone.
- Push a skewer or toothpick into the pointed end of the cone creating the opening of the bottle.
- Remove the toothpick by twisting it as you pull it out.
- Lightly brush water on the flat end of the cone and press it onto a modeling chocolate round.
- Repeat creating a total of 12 red and 12 yellow lids.
- Gently press one modeling chocolate lid into the frosting of each push-up pop.
- Cut pieces of yellow and red paper to 6 1/2 inches by 3 1/4 inches.
- Wrap paper around coordinating push-up pops.
- Secure with double stick tape.
You can make these up to two days before your party. I would recommend you fill the push-up pop containers with cake and frosting, then store them in an airtight container.
The day of your picnic top them with the modeling chocolate lids.
Remember, your lids are actually made of white chocolate, so you’ll need to keep these in a shady spot at your outdoor event.
The “hamburgers” that are pictured above, are actually ice cream sandwiches. You can find the recipe and tutorial for my Chilly Cheeseburgers at Tablespoon.com.
Embrace the beautiful weather that we are having and make some of these gorgeous and scrumptious Summer Fun Recipes.